Description
Building on information and skills developed in Introduction to Baking, this course will provide students with a thorough understanding of advanced baking techniques. Artisan breads, including sour dough, baguettes, and ciabatta will be covered, as well as proper preparation of Danish, Croissant, puff dough, petit fours and strudel. Prerequisite: CA 130.

Intended Learning Outcomes

Research and practice laminated doughs

Demonstrate knowledge of and prepare a variety of sponge and straight dough products